Best 4 Iranian Saffron Rice Pudding Sholeh Zard Dairy Free Glu Recipes
Sholeh Zard, also known as Persian Saffron Rice Pudding, is a delectable and aromatic dessert that holds a special place in Iranian cuisine. This traditional dish is commonly served during joyous occasions and celebrations, embodying the essence of Iranian hospitality and cultural heritage. Sholeh Zard is characterized by its vibrant yellow hue, imparted by the generous use of saffron, and its rich, creamy texture, achieved through the harmonious blend of rice, milk, and sugar. While the classic recipe calls for dairy, this article offers a comprehensive guide to preparing a delectable dairy-free version, catering to those with dietary restrictions or preferences. Additionally, it presents a gluten-free variation, ensuring inclusivity for individuals with gluten sensitivities. Embark on a culinary adventure as we delve into the secrets of crafting this exquisite dessert, exploring the nuances of each recipe and the joy of sharing a cherished Iranian tradition with loved ones.
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SHOLEH ZARD (PERSIAN RICE PUDDING)
This cozy dessert from Sara Mardanbigi and Edgar Rico, the owners of Nixta Taqueria in Austin, Texas, is a take on sholeh zard, a loose, heavily spiced Persian rice pudding Ms. Mardanbigi grew up eating. It also borrows influence from the Mexican arroz con leche of Mr. Rico's childhood. Their take is warm and smoky with black cardamom and saffron, velvety from egg yolks and butter, and has a savory finish. It calls for arborio rice instead of the usual basmati to add a slight chew, and strawberry powder instead of rosewater to provide similar floral notes with a punch of acid.
Provided by Priya Krishna
Categories custards and puddings, dessert
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Bring 4 cups of water to a hard boil in a Dutch oven or other large pot over high heat. Add the rice and let it boil, stirring regularly, until the grains begin to soften around the edges but are still crunchy in the center, 1 to 2 minutes. Strain the rice, but do not rinse it. Rinse the pot with cold water to cool it down, then return it to the stove.
- To the rinsed pot, add the milk, cream, sugar, vanilla, cinnamon stick, cardamom, turmeric, saffron water and kosher salt. Bring to a gentle boil over medium heat, stirring occasionally. You may be tempted to turn the heat up to make it boil faster - resist this urge. The goal is to let the spices slowly infuse the milk and cream, like a tea, for deep flavor.
- Slowly stir in the rice, making sure the grains are all well coated. Cover, turn the heat down to low, and simmer, stirring a few times to make sure the grains don't stick to the bottom, until the mixture has the consistency of a loose pudding, 35 to 45 minutes. It should be thick enough to coat the back of a spoon, with the rice maintaining a slight chew.
- Add the cubes of butter a few at a time, stirring to incorporate fully between each addition. Remove from the heat and let cool until warm, stirring regularly, about 5 minutes. Stir in the egg yolks, one at a time. The consistency should be velvety.
- Divide the sholeh zard among bowls, and divide the ground cinnamon, strawberry powder and pistachios - in that order - over the top of each one. The strawberry powder should be the thickest layer, covering the entire surface. Crown the bowls with a light sprinkling of flaky salt and serve.
SHOLEH ZARD- SAFFRON RICE PUDDING
This Persian dessert is absolutely delicious! Although it takes awhile to cook, it is fairly low-maintenance. Adapted from Najmieh Batmanglij's "Persian Cooking for a Healthy Kitchen".
Provided by Sephardi Kitchen
Categories Dessert
Time 1h1m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Wash and rinse the rice several times.
- In a large pot, bring the rice and 8 cups of water to a boil. Skim off the foam as it rises. Cover and simmer for 35 minutes until the rice is soft.
- Add 2 more cups water, as well as the sugar. Simmer for 25 minutes longer, stirring occasionally (be careful to not over-stir).
- Grind the saffron and dissolve in a couple tablespoons of hot water.
- Add the saffron water, corn oil, almonds, cardamom and rose water. Mix well, cover and simmer over low heat for about 20 minutes. Remove the cover and simmer over low heat for about 20 minutes longer, or until the rice has thickened to a pudding. Remove from heat.
- Immediately spoon the Sholeh Zard into a large bowl or individual serving dishes.
- Garnish with cinnamon, slivered almonds or slivered pistachios, if desired.
- Chill and serve cold.
Nutrition Facts : Calories 529.3, Fat 10.7, SaturatedFat 1.2, Sodium 6.7, Carbohydrate 108.5, Fiber 1.9, Sugar 87.8, Protein 3.2
SAFFRON RICE PUDDING -- SHOLEH ZARD
This is a dessert recipe from Iran. I have not tried it but posted it by request. You need to allow a few hours for the rice to soak.
Provided by Sackville
Categories Dessert
Time 3h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Start a few hours ahead of time by preparing the rice by picking out any dark or discoloured grains and then washing in a colander until the water runs clear.
- Place the rice in a large bowl or pot with the salt and enough cold water to cover by an inch and soak for about 2 hours.
- Drain the rice, then bring the 2 quarts water to a boil over a high heat.
- Stirring constantly, pour the rice in a slow thin stream.
- Turn the heat down very low and simmer uncovered for 30 minutes.
- Stir in the sugar, then add the butter and saffron mixture and continue stirring until the sugar dissolves, the butter has melted and the rice is bright yellow.
- Stir in the slivered almonds and 1 tbsp of the pistachios and, stirring frequently, cook for 30 minutes longer or until the mixture can hold its shape almost solidly in the spoon.
- Stir in the rose water and ladle the mixture into a large, heatproof serving bowl.
- Spread it out with a spatula and sprinkle the top with two thin crossing lines of cinnamon to divide it into quarters.
- Sprinkle each quarter with the remaining 3 tbsp of pistachios and decorate with whole almonds.
- Refrigerate for at least 2 hours or until the pudding is chilled and firm.
- Serve directly from the bowl.
SHOLEH-ZARD (PERSIAN/IRANIAN DESSERT)
Make and share this Sholeh-Zard (Persian/Iranian Dessert) recipe from Food.com.
Provided by daan6822
Categories Dessert
Time 42m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash rice a few times until the water is clear, then drain.
- Add six times water and bring to a boil, removing the foam.
- When rice softens completely, add sugar and stir well.
- Dissolve saffron in half a cup of hot water and add to the mix.
- Heat up oil and also add to the mix.
- Add in most of the almonds and the rosewater.
- Stir well and cover.
- Cook in oven at low temperature for half an hour.
- Serve with pistachio, almond and cinnamon sprinkled on top.
Nutrition Facts : Calories 1846.9, Fat 1.4, SaturatedFat 0.4, Sodium 5.1, Carbohydrate 443.9, Fiber 3.8, Sugar 249.5, Protein 16.1
Tips:
- For a richer flavor, use high-quality saffron. A little goes a long way, so a few threads will suffice.
- If you don't have rose water, you can substitute orange blossom water or vanilla extract.
- To make sure the rice pudding is cooked evenly, stir it frequently while it's cooking.
- If the rice pudding is too thick, you can add more milk or water.
- Garnish the rice pudding with nuts, dried fruit, or fresh flowers before serving.
Conclusion:
Iranian saffron rice pudding, also known as sholeh zard, is a delicious and versatile dessert that can be enjoyed on any occasion. It is easy to make and can be customized to your liking. Whether you prefer it plain or with a variety of toppings, this rice pudding is sure to please everyone at your table. So next time you're looking for a special dessert to make, give sholeh zard a try. You won't be disappointed!
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